Herb Chicken and Parmesan Couscous will easily be your new favorite dinner. I’ve turned the warming flavors of chicken and dumplings into an easy and delicious one pot meal. This is going to be perfect for a weeknight dinners or even a fancy holiday party. This meal is hearty, but healthy!
The temperature has most certainly dropped here in Georgia, even though it has managed to get back up to 80° in November, but that doesn’t stop me from making cozy Fall recipes. This one in particular will leave your house smelling wonderful from the moment you start cooking it. I guarantee, your husband, or kids will come out of their dwelling and ask what’s for dinner as soon as this hit the pot.
And who doesn’t love a one pot clean up meal?
Key notes here, this has to be made with pearled couscous. If couscous is not your jam, opt for wild rice or even quinoa for a pack of protein and fiber.
As always, be sure to tag me on IG and leave a review to let me know how it turned out!
Macros
Serves 6
About 300 grams per serving
377 calories
6 fat | 47 carb | 26 protein | 5 fiber
This recipe is able to be logged in both Myfitnesspal and MacrosFirst. Simply type “Rushing to the Kitchen Herb Chicken and Parmesan Couscous” into either tracking app.
Herb Chicken and Parmesan Couscous
Ingredients
- 1 lb Chicken Breast raw weight
- 3 cloves Garlic minced
- 1.5 Tbsp Olive Oil
- 200 grams Onion diced
- 110 grams Carrots diced
- 60 grams Celery diced
- 110 grams Mushrooms (I used a blend of gourmet, but you can use your favorite diced
- 1.5 cups Pearled Couscous dry
- 2.5 cups Low Sodium Chicken Stock
- 1 tsp Paprika
- 1 tsp Rosemary dried
- 1 tsp Thyme dried
- 1 tsp Sage dried
- Salt & Pepper to taste
- 1 oz Parmesan Cheese freshly grated
Instructions
- Season chicken breast liberally with thyme, rosemary, paprika and salt and pepper.
- Place a very large pot or dutch oven over medium high heat and add 1 Tbsp olive oil and your seasoned chicken breast. We are not fully cooking the chicken just yet, just allowing it to get browned and golden. Cook each side for about 4 minutes.
- Remove chicken from the pot, set aside and add remaining olive oil to the pot along with the garlic, onions, celery, carrots, mushrooms and a good pinch of salt. Cook about 5-7 minutes.
- Add in your pearled couscous and cook about 2 minutes. You are just slightly toasting the couscous here. Add in sage.
- Add the stock to the pot and add the chicken back in. Cover and cook about 15 minutes, lift the lid and stir and cook another 10-15 minutes or until the couscous absorbs all of the stock. You may want to stir a bit more often if pot is not nonstick.
- Remove from heat and add in freshly grated parmesan cheese. Salt and pepper to taste.
- You can shred the chicken with 2 forks for even disbursement throughout the dish.
Notes
- This recipe calls for pearled couscous, opposed to regular couscous. If couscous is not your jam, opt for wild rice or even quinoa for a pack of protein and fiber!
- To make this recipe dairy free, opt for a plant based parmesan cheese.
- To make this recipe vegan/vegetarian friendly, omit or replace the chicken with your favorite plant based meat and swap the chicken stock for vegetable stock.
This was amazing!! The whole family loved it!
So glad y’all enjoyed Kristen!!